Sautéed Garlic Lemon Chicken with Spinach and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A quick and healthy chicken dish featuring tender sautéed chicken breasts with fresh garlic, bright lemon, wilted spinach, and juicy cherry tomatoes. This chicken recipe (low carb, gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 1 lb) boneless skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 2 tbsp fresh lemon juice
• 4 cups baby spinach leaves
• 1 cup, halved cherry tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 1 lb) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent with foil.
3. Step 3: Lower heat to medium, add 4 minced garlic cloves to the same skillet, and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 cup halved cherry tomatoes and cook for 2 minutes until they soften and release juices.
5. Step 5: Stir in 4 cups baby spinach leaves and cook for 1-2 minutes until wilted.
6. Step 6: Return the chicken breasts to the skillet, pour over 2 tbsp fresh lemon juice, and sprinkle 1/4 tsp red pepper flakes (if using). Cook for another minute while spooning sauce over the chicken to coat evenly.